Ruiz A - Search Results

1

Analysis of hydroxycinnamic acids derivatives in calafate (Berberis microphylla G. Forst) berries by liquid chromatography with photodiode array and mass spectrometry detection.

Ruiz A, Mardones C, Vergara C, Hermosín-Gutiérrez I, von Baer D, Hinrichsen P, Rodriguez R, Arribillaga D, Dominguez E. Ruiz A, et al. J Chromatogr A. 2013 Mar 15;1281:38-45. doi: 10.1016/j.chroma.2013.01.059. Epub 2013 Jan 23. J Chromatogr A. 2013. PMID: 23398997

2

Polyphenols and antioxidant activity of calafate ( Berberis microphylla ) fruits and other native berries from Southern Chile.

Ruiz A, Hermosín-Gutiérrez I, Mardones C, Vergara C, Herlitz E, Vega M, Dorau C, Winterhalter P, von Baer D. Ruiz A, et al. J Agric Food Chem. 2010 May 26;58(10):6081-9. doi: 10.1021/jf100173x. J Agric Food Chem. 2010. PMID: 20438111

3

Isolation and structural elucidation of anthocyanidin 3,7-β-O-diglucosides and caffeoyl-glucaric acids from calafate berries.

Ruiz A, Mardones C, Vergara C, von Baer D, Gómez-Alonso S, Gómez MV, Hermosín-Gutiérrez I. Ruiz A, et al. J Agric Food Chem. 2014 Jul 23;62(29):6918-25. doi: 10.1021/jf5012825. Epub 2014 Apr 14. J Agric Food Chem. 2014. PMID: 24697704

4

Hydroxycinnamic acids and flavonols in native edible berries of South Patagonia.

Ruiz A, Bustamante L, Vergara C, von Baer D, Hermosín-Gutiérrez I, Obando L, Mardones C. Ruiz A, et al. Food Chem. 2015 Jan 15;167:84-90. doi: 10.1016/j.foodchem.2014.06.052. Epub 2014 Jun 16. Food Chem. 2015. PMID: 25148963

5

Flavonols, alkaloids, and antioxidant capacity of edible wild berberis species from patagonia.

Ruiz A, Zapata M, Sabando C, Bustamante L, von Baer D, Vergara C, Mardones C. Ruiz A, et al. J Agric Food Chem. 2014 Dec 24;62(51):12407-17. doi: 10.1021/jf502929z. Epub 2014 Dec 12. J Agric Food Chem. 2014. PMID: 25495577

6

Changes in the content of anthocyanins, flavonols, and antioxidant activity in Fragaria ananassa var. Camarosa fruits under traditional and organic fertilization.

Ruiz A, Sanhueza M, Gómez F, Tereucán G, Valenzuela T, García S, Cornejo P, Hermosín-Gutiérrez I. Ruiz A, et al. J Sci Food Agric. 2019 Mar 30;99(5):2404-2410. doi: 10.1002/jsfa.9447. Epub 2018 Dec 9. J Sci Food Agric. 2019. PMID: 30357837

7

Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.

Ercoli S, Parada J, Bustamante L, Hermosín-Gutiérrez I, Contreras B, Cornejo P, Ruiz A. Ercoli S, et al. Among authors: ruiz a. Molecules. 2021 Jan 9;26(2):314. doi: 10.3390/molecules26020314. Molecules. 2021. PMID: 33435441 Free PMC article.

8

Evaluation of the Antifungal Potential of Grape Cane and Flesh-Coloured Potato Extracts against Rhizoctonia sp. in Solanum tuberosum Crops.

Gómez F, Bravo C, Ringler I, Santander C, González F, Viscarra F, Mardones C, Contreras B, Cornejo P, Ruiz A. Gómez F, et al. Among authors: ruiz a. Plants (Basel). 2023 Aug 17;12(16):2974. doi: 10.3390/plants12162974. Plants (Basel). 2023. PMID: 37631184 Free PMC article.

9

Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes.

Ruiz A, Aguilera A, Ercoli S, Parada J, Winterhalter P, Contreras B, Cornejo P. Ruiz A, et al. Food Chem. 2018 Dec 1;268:577-584. doi: 10.1016/j.foodchem.2018.06.116. Epub 2018 Jun 23. Food Chem. 2018. PMID: 30064800

10

Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips.

Bravo C, Peña F, Nahuelcura J, Vidal C, González F, Jiménez-Aspee F, Bustamante L, Contreras B, Ruiz A. Bravo C, et al. Among authors: ruiz a. Molecules. 2023 Aug 14;28(16):6047. doi: 10.3390/molecules28166047. Molecules. 2023. PMID: 37630299 Free PMC article.

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